Greetings! Today marks the debut of a brand new series here on the FiveStar blog… Holiday Recipes! So get out your festive holiday aprons, folks, because baking season is upon us…

 

 

For our inaugural recipe, we made Maple Bacon Cookies. While this cookie recipe might sound a bit odd, I assure you these cookies are quite delicious. The warm, rich flavors of maple syrup mingle pleasantly with the smoky yet sweet flavor of candied bacon. Mmmm.

Maple Bacon Cookies

Adapted from Simply Recipes & MyRecipes

Yields about 3 dozen cookies

Ingredients

For the Cookies

1/2 cup (1 stick) unsalted butter, softened

1 cup brown sugar, packed

1 egg

1/2 cup maple syrup

2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup chopped nuts (I used cashews, but walnuts would also work well… you could also omit)

For the Candied-Bacon Topping

1 – 1 1/2 lb. bacon (about 16 slices)

1/2 cup maple syrup

Directions

Cream the softened butter and brown sugar until smooth. Add the egg & maple syrup and beat until well combined (about 1 minute).

In a separate bowl, combine and gently whisk the flour, soda, and salt together.

Add the flour mixture to the sugar mixture in three parts, beating slowly to combine after each addition. Once a smooth dough is formed, fold in the chopped nuts until distributed evenly. Chill dough mixture for at least 30 minutes.

***

While the cookie dough is in the fridge, prepare the candied-bacon topping. Preheat oven to 350°F. Line two large cookie sheets with foil and place bacon slices flatly over foil. Place bacon in oven for 10-15 minutes – until edges begin to curl and start to brown.

Remove bacon from oven and, using caution, drain or spoon bacon grease from pan. Be sure to get as much grease off as possible to maximize crispiness of the final product. Pour maple syrup evenly over bacon. Return to oven for another 10-15 minutes, until golden brown.

Remove bacon from oven again. Using tongs, move each slice from pan to a cooling rack and let stand at least 5 minutes.

***

While your candied bacon is cooling, remove the cookie dough from the refrigerator and scoop tablespoon-sized dollops onto parchment-lined cookie sheets.* Place into the 350-degree oven for 10-12 minutes, rotating positions mid-way through baking cycle to ensure all cookies brown evenly.

While cookies are baking, chop the candied bacon into small pieces. You’ll need to have the bacon ready the moment the cookies come out.

When the cookies are done, remove them and quickly top each one with about a tablespoon or so of chopped candied bacon, pressing bacon pieces gently into each cookie to ensure they stick.

Let cookies cool on pans for 3-5 minutes to harden before transferring them to cooling racks to cool fully.

* To minimize clean-up later, you could re-use your bacon cookie sheets for the cookies. Just be sure to cool them off with some cold water and dry thoroughly beforehand.

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